Rogue Shakespeare Stout clone recipe and more

Plus, pro tips on force carbonation, high elevation brewing, maximizing your pressure-rated conical, and more

Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, Get tips from the pros on force carbonation [Free]. Mr. Wizard has some guidelines for maximizing your pressure-rated conical [Free] and the storability of counter-pressure filled bottles [Digital Members]. Homebrewers often struggle with high elevation brewing [Digital Members]. Learn how to adjust your brewing based on elevation, then apply what you learned with this High Altitude Pale Ale recipe [Digital Members]. Try Rogue Shakespeare Stout clone recipe [Free], a classic example of the style with an earthy flavor and a mellow, chocolate finish. Oskar Blues Brewery's Beerito clone [Digital Members] was inspired by the clean amber lagers of Mexico and melded with malt flavors in Munich dunkels. Make the most of a float switch with this water control system project [Free]. You can stop cleaning your kegs by hand if you build a a DIY keg washer [Digital Members]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Rogue Shakespeare Stout clone Rogue's Shakespeare Stout is a classic example of the style. Rogue describes it as, "Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish." (5 gallons/19 L, all-grain) OG = 1.061 (15 °P)  FG = 1.015 (3.8 °P) IBU = 76  SRM = 48  ABV = 6.1% Ingredients 9.12 lb. (4.14 kg) Great Western domestic pale malt (2 °L) (or similar) 1.45 lb. (660 g) Briess chocolate malt (350 °L) (or similar) 1.45 lb. (660 g) Great Western crystal malt (150 °L) (or similar) 1.34 lb. (610 g) Great Western flaked oats (2 °L) (or similar) Read more Don't Miss the Yeast Techniques & Lab Skills Online Boot Camp this Friday! Join Dr. Chris White and Kara Taylor of White Labs to take a deep four-hour dive into all things yeast for brewers on Friday, March 5 from 1 pm to 5 pm Eastern. Class will be recorded and video replays are available for attendees if you can't join us live Friday. Article Force Carbonation: Tips From the Pros Force carbonating gives the homebrewer a peculiar sense of accomplishment and professionalism. It is a jump that requires new equipment, new skills and faith in your ability to do things right. It is also a heck of a lot faster than bottle-conditioning. You can turn around a force-carbonated beer in 24–48 hours. Compare that duration to one to three weeks for bottle-conditioning. Read more Ask Mr Wizard Maximizing Your Pressure-Rated Conical Q I've just bought a 20-L (5.25-gallon) conical bottom, pressure fermenter and I am keen to try it out. I primarily brew all-grain lagers with the odd ale and do so in 10-L (2.6-gallon) batches using carboys. I like variety in my beer and so keep batches small. My questions are: 1) At what fermenting temperature and for how long? Because of our hot climate I will still need to ferment in a cooled environment during our summers. 2) Is the hopping rate the same for pressure fermenting as for atmospheric fermenting? Please consider that I also hot cube (No-Chill Method) the beer prior to fermenting — Can't afford to waste water in Australia. 3) What is the best way to dry hop a pressure-fermented brew? 4) How long will I need to lager the beer? A Thanks for the question from down under, Terry! Although the fermenter you describe is pressure rated and has a conical bottom, you can use it as you normally do with your carboys. A few advantages of your new fermenter is that it shields your beer from light, does not break like glass, allows for beer transfers using valves situated on the bottom and/or side of the cone without racking, permits trub removal and yeast cropping from the bottom, and it can be pressurized.    Read More Project Water Control System: Making the most of a float switch One of the things that I enjoy about homebrewing is customizing my brewing system. I have built several contraptions to help improve the quality of my beer, make brew day go more smoothly, and reduce the risk of the mishaps that can add unneeded frustration. One of the things I built with those goals in mind is my water control system. Read More For Digital Members Only Members get access to thousands of recipes, all new BYO issues and more. Try membership risk free for 14 days.* Brew Better. Try Membership, Free!* Recipe Oskar Blues Brewery's Beerito clone Inspired by the clean amber lagers of Mexico and melded with malt flavors in Munich dunkels, this lager shows off what a maltster can do, and packs it in an easy-drinking 4.5% beer. Beerito is all about a complexity of subtle flavor with underlying tones of chocolate, caramel, walnuts, and toasted grain. (5 gallons/19 L, all-grain) OG = 1.045 FG = 1.012 IBU = 16 SRM = 12 ABV = 4.5% Ingredients 6.6 lbs. (3 kg) Vienna malt (3 °L) 12.5 oz. (355 kg) North American 2-row pale malt (1.8 °L)   Read more Article High Elevation Brewing Indigenous cultures living high in the Andes and Himalayas have been concocting fermented alcoholic beverages for thousands of years. The Incas brewed above 12,000 feet while brewing activities in Tibet occur well above that. A group of adventurous California brewers produced homebrew on the summit of the highest point in the continental US, Mt. Whitney (at 14,497 feet), using only a camp stove for heat. So why is it that high elevation brewing poses problems for some homebrewers with the advantage of more sophisticated equipment than clay urns and wood fires? Read more Ask Mr. Wizard Storability of Counter-Pressure Filled Bottles Q How long does homebrew bottled by a counter-pressure filler remain good? A This is the question that every brewer who bottles their beer wants answered, and the answer depends on your bottling techniques. When carbonated beer is bottled, the shelf-life clock starts ticking. With very few exceptions, dissolved oxygen increases when beer is transferred to a bottle. Even commercial brewers with the most modern fillers equipped with bottle pre-evacuation features constantly worry about oxygen pick-up at the bottle filling stage.   Read more Project Build a Keg Washer If you're like me and you own more than four corny kegs (I own 26), then cleaning them by hand is a real drag. After working in a professional brewery for years and seeing the beauty and convenience of a keg washing system, I decided to build my own. Most homebrewers start with a submersible pump in a bucket with a perforated pipe coming up from it to spray cleaning solution into the keg. I built a crude version of this and was disappointed in the results. Read more *Free Trial Terms and Conditions: For new members and subscribers only. Limit one per customer. Additional auto-renewal terms apply. See product checkout page for details.  Copyright © 2021 Brew Your Own, All rights reserved. You were subscribed to the newsletter from Brew Your Own Our mailing address is: Brew Your Own 5515 Main St Manchester Center, VT 05255 Add us to your address book Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.